Fresh Peach And Nut Cake Or Cobbler Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.
• Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.
• Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
• Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
• Bake in preheated oven for 45 minutes, until golden.

Steps:

• Preheat oven to 350°F.
• Grease and butter a 9x13-inch glass pan.
• In a food processor mix the dough ingredients.
• Pour into prepared pan.
• Mix sugar and cinnamon together.
• Pour half the sugar on batter.
• Place in 3 rows 10 slices of peaches each row.
• Eat 2 slices for yourself.
• Sprinkle the chopped nut over the peaches then top with the sugar and drizzle the butter over the sugar.
• Bake for 30-35 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
• Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
• Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Steps:

• Preheat the oven to 325 degrees F.
• Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
• In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
• Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.